Synergistic effects of ultrasound and yeast co-fermentation on microstructural, metabolic, and sensory properties of Robusta coffee. (PubMed, Ultrason Sonochem) - Aug 30, 2026 - "Compared with the control, the combined ultrasound and fermentation treatment increased total flavonoid and polyphenol contents while reducing caffeine and chlorogenic acid contents...These metabolic changes were further regulated during fermentation, accompanied by significant enrichment of flavor precursor pathways, including phenylalanine metabolism, pyruvate metabolism, and the citrate cycle. These findings provide a potential strategy for improving the sensory quality and value-added utilization of Robusta coffee."
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Cuihui Cao; Haoyuan Tang; Hong Li; Huihua Tang; Jie Ni; Lijing Liu; Xianwen Wang; Xiaoping Fu; Yongjin Hu
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